- Mar 13, 2011
- 5
- 10
Hello folks .... I am a Catholic Priest in Akron, Ohio. Until a few years ago, the only smoke I knew was the "incense smoke" in Church. I purchased a small smoker from Sausage Maker ... aluminum box .. with wood burner on bottom. Used it several times but I had to constantly monitor the internal temperature, etc. While I love making sausage, the smoking part of it was taking up a significant part of the day. FAST FORWARD.
This forum has given me a lot of info on electric smokers. The one I would like to settle on it the Cabella Pro 100. However, I am concerned if it has internal thermometers which monitor of the internal temperature of the meat as well as the internal temp of the smokehouse? Do I have to buy something like a Maverick ET-73 thermometer as well? Does anyone know how long this particular smokehouse takes to smoke sausage, etc.
Thanks for your help ... and blessings ...
This forum has given me a lot of info on electric smokers. The one I would like to settle on it the Cabella Pro 100. However, I am concerned if it has internal thermometers which monitor of the internal temperature of the meat as well as the internal temp of the smokehouse? Do I have to buy something like a Maverick ET-73 thermometer as well? Does anyone know how long this particular smokehouse takes to smoke sausage, etc.
Thanks for your help ... and blessings ...